This flavorful side dish is a great choice for a family meal or your next potluck. I love a good pasta salad in the summer, as they are so nice and refreshing when it’s hot outside! My favorite thing about this particular salad is all the fresh produce. You can add more or less according to your tastes and it will always taste amazing! This pasta salad recipe will become one of your new favorites!

What makes this Pasta Salad “Southwest”?

I tried to use southwestern flavors that scream “Tex-Mex” to me, like cilantro, corn, and fresh avocado. I always find these flavors in my favorite Tex-Mex dishes, so it was a no-brainer to include them in this pasta salad recipe.

Ingredients for Southwest Pasta Salad

I have to visit the grocery store for the freshest vegetables when I want to make this salad. Here’s what’s on my grocery list:

• Pasta- I use bowtie pasta, but you could also use another sturdy noodle like penne pasta.
• Black beans
• Red onion
• Orange bell pepper (use a green pepper or red peppers if you prefer)
• Cherry tomatoes
• Fresh sweet corn or frozen corn—thaw it first if using frozen!
• Avocado
• Fresh cilantro

For the Dressing Ingredients

• Olive oil
• Vinegar
• Cumin
• Fresh lime juice
• Chili powder
• Sugar
• Salt and pepper

I have a detailed list of ingredients in the printable recipe card below, so don’t forget to scroll to the end for all the specifics!

How to Make Southwestern Pasta Salad

One of the things I love about this recipe is how quick and easy it is to make.

First, in a jar, I combine the vinegar, cumin, lime juice, chili powder, sugar. I put the lid on it and shake it well to combine. I pour ¼ cup of the olive oil in, seal it tightly and then shake it vigorously until it is well combined. I do that twice more. then set it aside so the flavors can deepen.

Next, I cook the pasta in a large pot of salted water according to the package directions (I cook it to al dente). While the pasta cooks, I prepare all the veggies by dicing them up really small with a sharp knife. I just like mine in tiny bites for the perfect crunch in every bite, but the size is really up to you.

Once the pasta finishes cooking, I drain it and rinse it with cold water until the pasta is nice and cool. I add the chopped vegetables to a large bowl along with the pasta. I sprinkle it all with the salt and pepper, and drizzle the dressing over everything. I toss it all together until completely coated, and it’s ready to serve!

FAQs

Can I make Southwest Pasta Salad ahead of time?

Yes, you absolutely can! In fact, I think it’s even better after sitting in the fridge in a covered container for 8-12 hours, as the extra time really allows the flavors to meld and strengthen. I wouldn’t make it more than 24 hours ahead of time, though.

What is the best pasta for this recipe?

I made it with bowtie pasta, but you could use penne pasta, rotini, or even elbow macaroni! I actually really like using the mini bowties for the perfect-sized bite!

Can I add protein to this dish?

Yes, you can add bite-sized chunks of chicken breast or leftover shredded chicken from a rotisserie chicken or another dish. It would be great with tuna or salmon, too.

How long will this pasta last in the fridge?

Store it in an airtight container in the fridge. Eat this Southwest Pasta Salad within 2-3 days for the best flavor and texture. After that, the ingredients may get soggy.

More Pasta Salad Recipes You’ll Love

• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• To make this Sausage Veggie Pasta Salad, doctor up a store-bought Suddenly Salad by adding some smoky bourbon sausage and fresh vegetables, all smothered in a tasty dressing!
• This super-easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!

If you make this Southwest Pasta Salad Recipe, come back and let me know how it turned out for you!

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Southwest Pasta Salad

Southwest Pasta Salad is made with bowtie pasta and fresh vegetables, then tossed with a homemade zesty dressing. It’s cool, delicious, and perfect for a hot summer’s day when you don't want cook!

Course Salad

Cuisine American

Keyword Southwest Pasta Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 541kcal

Author Lynne Feifer

Ingredients

• 1 lb. pasta – cooked according to package directions
• 15.5 ounces black beans, drained and rinsed well
• ½ red onion diced
• 1 orange bell pepper, seeded and diced
• 10 ounces cherry tomatoes I like to slice them in half
• 1 cup fresh or frozen corn
• 1 avocado diced
• 2 tablespoons fresh cilantro, chopped

Dressing

• ⅓ cup white vinegar
• ¾ teaspoon cumin
• 3 tablespoons fresh lime juice
• ½ teaspoon chili powder
• 1 teaspoon sugar
• ¾ cup olive oil
• 2 ½ teaspoons kosher salt
• 2 teaspoons freshly ground black pepper

Instructions

• In a large bowl, place the 15.5 ounces black beans, the half diced red onion, the sliced orange bell pepper, 10 ounces cherry tomatoes, 1 cup corn, 1 avocado, and 2 tablespoons fresh cilantro.
• Cook the pasta according to instructions on box for al dente. Drain the pasta and rinse with cold water to stop the cooking process. No one wants mushy pasta in their pasta salad. Drain well.

Dressing

• In a mason jar, combine the ⅓ cup white vinegar, ¾ teaspoon cumin, 3 tablespoons fresh lime juice, ½ teaspoon chili powder, and 1 teaspoon sugar. Place the lid onto the jar and shake vigorously to combine. Pour ¼ cup of the olive oil and shake vigorously until completely combined. Repeat twice more with remaining olive oil.
• Add pasta to the large bowl with salad ingredients. Sprinkle everything with the salt and pepper. Pour the dressing over the contents and toss gently to completely coat. Chill in fridge until ready to serve.

Notes

Feel free to adjust the amounts of lime juice, chili powder, sugar, salt and pepper to your taste.

Nutrition

Calories: 541kcal | Carbohydrates: 66g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 741mg | Potassium: 624mg | Fiber: 10g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 3mg

This post was originally published July 11, 2015. It has been updated in format and with pictures on May 20, 2026.

The post Southwest Pasta Salad appeared first on 365 Days of Baking.

Where on earth did summer come from so fast?! One day I’m still in a sweater, and the next it’s sweltering here in Rhode Island the LAST thing I want to do is turn on my oven.
Keeping the kitchen cool is a huge win in my book, and that’s exactly why I lean hard on salads this time of year. These aren’t sad, boring side salads either — we’re talking hearty pasta salads loaded with fresh produce, creamy potluck classics that disappear in minutes, and a few sweet “salads” that are really just dessert in disguise (and I am not mad about it). Whether you’re heading to a backyard BBQ, hosting the neighborhood cookout, or just need something refreshing for a busy weeknight, there is truly something here for every craving.
I love making a big batch of one of these on Sunday so we can scoop and serve all week long. Stock up on your favorite summer produce, grab your biggest mixing bowl, and let’s get tossing. You are going to want to save every single one of these!

1. Strawberry Spinach Salad

Hold onto your hat, because this is a salad you’ll actually be EXCITED to eat! Fresh strawberries and blueberries give it a gorgeous pop of color, and the homemade sweet and tangy poppyseed dressing ties it all together beautifully. Toss on some grilled chicken and you’ve got a light, complete meal that’s perfect for those hot summer nights.

View Recipe →

2. Chick Fil A Macaroni Salad

If you’re a Chick-fil-A sauce fanatic like me, this Chick-Fil-A Macaroni Salad is about to become your new obsession! Elbow macaroni, hard-boiled eggs, fresh chopped veggies, and that iconic tangy sauce all come together in one seriously craveable pasta salad. It’s the kind of recipe you’ll find yourself making on repeat all summer long — and honestly, buying that sauce by the bottle at the grocery store is looking like a very smart move right about now.

View Recipe →

3. Greek Tortellini Pasta Salad

We are ALL about chilled pasta salads during the hot months, and cheese tortellini takes this one completely over the top. You get crisp cucumbers, juicy tomatoes, and briny Kalamata olives all tossed in a homemade Greek dressing — it’s refreshing and hearty all at once. It’s also mayo-free, which makes it absolutely ideal for picnics and outdoor potlucks!

View Recipe →

4. Italian Pasta Salad

This is my go-to when I need something quick that captures the vibrant flavors of the season without any fuss. Tri-colored rotini, mozzarella pearls, pepperoni, and a zesty herb dressing make every bite feel like a little bit of summer. Make it ahead of time — the flavors only get better as it sits in the fridge!

View Recipe →

5. Loaded Red Bliss Potato Salad

Loaded Red Bliss Potato Salad is basically a baked potato with ALL the fixings — and I mean that in the best possible way. We’re talking creamy Dijon dressing, crispy bacon, melty cheese, and fresh green onions piled onto tender Red Bliss potatoes for a side dish that is anything but boring. This one is guaranteed to be the first bowl scraped clean at your next potluck or backyard BBQ!

View Recipe →

6. Ambrosia Salad

Sure, we call it a “salad,” but this fluffy Southern classic is really the sweet, nostalgic treat that every potluck table needs. Mini marshmallows, mandarin oranges, and creamy Cool Whip come together in the most delightful way. It’s named for the Greek “food of the gods” — and honestly, one bite and you’ll understand why!

View Recipe →

7. Chicken Salad without Mayo

Creamy chicken salad without the mayo?! Yes, please — this Chicken Salad swaps out the heavy stuff for Greek yogurt and buttermilk, plus a little kick of hot sauce that takes it completely over the top. It’s perfect for scooping onto sandwiches, serving at a picnic, or just eating straight from the bowl on a hot summer afternoon (no judgment here).

View Recipe →

8. Chinese Chicken Salad

Enjoy this Chinese Chicken Salad for a crunchy and cool, refreshing lunch or light dinner. Topped with a Sesame Ginger Dressing, this easy salad combines Asian-inspired flavors with shredded chicken and coleslaw mix. It’s always a hit at parties and potlucks, so add it to your menu today!

View Recipe →

9. Watergate Salad

Watergate Salad is one of those retro classics that never gets old — and for good reason! Creamy pistachio pudding, tangy fruit, and crunchy nuts come together in a fluffy, chilled salad that takes just minutes to throw together and tastes even better after it hangs out in the fridge for a bit. This is the one to bring to your next potluck if you want an empty bowl and a stack of recipe requests!

View Recipe →

10. Classic Chicken Caesar Salad

The perfect classic Chicken Caesar Salad recipe! Crisp romaine leaves are tossed with tangy Caesar dressing, fresh Parmesan and crunchy croutons for a delicious, refreshing meal idea with slices of boneless skinless chicken breast added.

View Recipe →

Please leave a comment and review below to let me know what you think of this recipe. I’d love to know your thoughts!
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you!
❤️ Lynne

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The post Beat the Heat with These 10 Summer Salad Recipes Everyone Will Beg You to Bring appeared first on 365 Days of Baking.

It seems like everyone has their own version of this Chinese Chicken Salad! I made this version with an eye for convenience, which is why I used a rotisserie chicken and a bagged coleslaw mix. But one area I won’t use a shortcut for is the Sesame Ginger Dressing! It’s so easy to make your own salad dressing, and the extra effort is worth it for the flavor!

This salad holds up well for a day or two in the fridge, too, making it perfect for leftovers! The dressing takes just a few minutes to make, and you can store it on the side to add whenever you’re ready to eat the salad. I like to keep it in a mason jar with a lid so it’s easy to store and pour.

Ingredients for Ramen Noodle Salad

A fresh salad like this requires a trip to the grocery store for the best ingredients. Here’s what’s on my list:

• Coleslaw mix, bagged
• Shredded chicken- I use leftover rotisserie chicken, but you can use a boneless, skinless chicken breast
• Yellow bell pepper
• Canned mandarin oranges
• Sliced almonds
• Pickled red onions
• Green onions, chopped
• Freshly chopped parsley
• Crunchy noodles from an instant ramen packet (discard the seasoning packet)

Sesame Ginger Dressing Ingredients

• Rice wine vinegar
• Honey
• Low-sodium soy sauce
• Sesame oil
• Freshly minced ginger
• Minced garlic
• Chili paste (or you can also use red pepper flakes)
• Olive oil

Find the detailed ingredient amounts in the printable recipe card below.

How to Make Chinese Chicken Salad

Like most salad recipes, this chicken salad is easy to make with just a little prep time!

1. First, I prepare all my vegetables. I core, seed, and slice the yellow pepper into thin strips. Then I drain the oranges and red onions, chop the green onions, and chop the parsley.
2. In a large bowl, I place the coleslaw mix, shredded chicken, yellow pepper slices, mandarin oranges, sliced almonds, pickled red onion, green onions, and parsley. I gently crush the ramen noodles to the desired side, then add them as well. Then I mix all these ingredients together carefully.

For The Chinese Chicken Salad Dressing

1. Next, I make the Sesame Ginger Dressing. In a small bowl, I whisk together the rice vinegar, honey, soy sauce, sesame oil, ginger, minced garlic,  and chili paste. Then, while whisking continually, I pour in the olive oil and stir until completely blended.
2. I drizzle the dressing over the salad just before serving, and gently toss everything to coat. If I’m not going to serve the salad right away, I store the dressing in a lidded container in the fridge until I am ready to serve it.

Recipe Variations

• Shred a head of cabbage instead of using coleslaw mix. I recommend Napa cabbage/Chinese cabbage! Then you can also add in some julienned carrots. I just like using the pre-bagged mix for ease.
• If you don’t like cabbage, shredded romaine lettuce is a great alternative.
• Use crunchy fried noodles, sesame seeds, or fried wonton strips instead of ramen to provide the crunch in the salad. You could also add nuts like peanuts or cashews.

FAQs

How long does this Chinese Chicken Salad last in the fridge?

Undressed, this salad is good for 3-4 days in the fridge. Once the dressing is added, it can still hold up for a day or so due to the firmness of the veggies in the salad. Want more crunch? Add more dry ramen noodles.

Can I make this vegetarian?

Yes, omit the chicken and consider adding a protein like tofu or edamame instead.

How long is the salad dressing good for?

I find it lasts for a week or so when kept in an airtight container in the fridge. Make sure to stir or shake it before using as oil separation will occur.

More Asian-Inspired Recipes

Chinese Chicken Salad is an American-Asian fusion dish. Here are some more popular Asian-inspired recipes from the blog:

• Roasted Pork Tenderloin with an easy Asian marinade is juicy, flavorful, and so simple to prepare! Follow our pro tips to make the best roast pork with this easy recipe!
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Pad See Ew is a very popular Thai dish made with chicken, a sweet-salty sauce, broccoli rabe, and flat rice noodles, often sold by street vendors in Thailand. This super easy, fast, and delicious recipe is one your family will love any night of the week!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.

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Please leave a comment and review below to let me know what you think of this Chinese Chicken Salad recipe. I’d love to know your thoughts! 
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you! 
❤️ Lynne

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Chinese Chicken Salad

Enjoy this Chinese Chicken Salad for a cool, refreshing lunch or light dinner. Topped with a Sesame Ginger Dressing, this salad combines Asian-inspired flavors with shredded chicken and coleslaw mix.

Course Salad

Cuisine American

Keyword Chinese Chicken Salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 385kcal

Author Lynne Feifer

Ingredients

• 14 ounces coleslaw mix
• 1 cup shredded chicken I use rotisserie
• 1 yellow pepper cored, seeded, and sliced thin
• 15 ounces mandarin oranges, drained
• ¼ cup sliced almonds
• ¼ cup pickled red onions
• ¼ cup chopped green onions
• 2 tablespoons freshly chopped parsley
• 1 instant ramen packet, do not use the flavor packet

Sesame Ginger Dressing

• 3 tablespoons rice wine vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon freshly minced ginger
• 1 clove minced garlic
• ¼ teaspoon chili paste can substitute red pepper flakes, and add more or less to taste.
• ¼ cup olive oil

Instructions

• In a large bowl, place the 14 ounces coleslaw mix, 2 cups shredded chicken, sliced yellow pepper, 15 ounces drained mandarin orange slices, ⅓ cup sliced almonds, 1/3 cup pickled red onions, 1/3 cup green onions, 2 tablespoons chopped fresh parsley. Gently crush the ramen noodles to the desired size over the bowl. Gently mix all ingredients together.

Sesame Ginger Dressing

• In a small bowl, whisk together the 3 tablespoons rice wine vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon freshly minced ginger, 1 clove minced garlic, and ¼ teaspoon chili paste. While whisking continuously, slowly pour in the olive oil and mix until completely blended.
• Pour over salad just before ready to serve and gently toss everything to coat.

Nutrition

Calories: 385kcal | Carbohydrates: 34g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 26mg | Sodium: 344mg | Potassium: 621mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1127IU | Vitamin C: 124mg | Calcium: 120mg | Iron: 2mg

The post Chinese Chicken Salad appeared first on 365 Days of Baking.

I’m a sucker for Chick-Fil-A® sauce, as my order history might show! I squirrel away extra packets when I do a pickup order and even buy it by the bottle at the grocery store (they even sell it at my current location!) It’s great for dipping my nuggets, of course, but I also like it on sandwiches, burgers, and more.

Since I made this Chick-fil-A Potato Salad recipe with it a couple years ago, I knew it would make a great sauce for a cool, refreshing pasta salad, and I was right! I mixed it with just a bit of mustard and apple cider vinegar for a smooth and tangy dressing that contrasts nicely with the crunchiness of the chopped vegetables in this salad. It’s a keeper!

Ingredients for Chick-fil-A Macaroni Salad

Luckily, this recipe is pretty simple and only requires a few simple ingredients beyond the pantry staples. Here’s what’s on my shopping list:

• Elbow macaroni
• Green bell pepper, cored, seeded, and diced
• Celery, finely diced
• Red onion, finely diced
• Large hard-boiled eggs, chopped
• Chick-Fil-A sauce
• Freshly chopped parsley
• Apple cider vinegar
• Bottled yellow mustard
• Kosher salt
• Ground black pepper

I put all the details in the printable recipe card below, so scroll down for ingredient amounts and instructions!

How to Make Chick-fil-A Macaroni Salad

This pasta salad recipe is easy to make and comes together in under 30 minutes!

1. I like to wash and dice all my vegetables ahead of time, so that’s the first step on my list.
2. Next, I prepare the elbow macaroni according to the package directions for “al dente”. Then I drain the noodles and set them aside to cool.
3. In a large bowl, I combine the macaroni noodles, green pepper, celery, red onion, chopped parsley, and hard-boiled eggs and gently mix them all together. In a small bowl, I whisk together the Chick-fil-A sauce, yellow mustard, apple cider vinegar, salt, and pepper. Then I pour it over the pasta salad and stir to coat.
4. Finally, I cover the bowl tightly with plastic wrap or foil and refrigerate for at least 2 hours before serving, as this gives more time for the flavors to develop.

FAQs

Does Chick-Fil-A have a Macaroni Salad?

The restaurant currently does not offer a pasta salad, so this is not a copycat recipe. They do use elbow macaroni for their mac n’ cheese. This recipe gets its name from the Chick-Fil-A sauce I use in the salad dressing!

Can I add a protein to this pasta salad?

Yes, this salad would be great with some cooked chicken. Chop up some Chick-Fil-A grilled chicken nuggets or whatever leftover chicken you have. Some shredded chicken would work well, too! Other options include tuna or shrimp.

How do I store Chick-fil-A Macaroni Salad?

Store it tightly covered in the fridge for 3-5 days. After that, it might start to get soggy.

Can I make this pasta salad ahead of time?

Yes, you can make it up to 24 hours in advance for the best results. I like to make it the night before I plan to serve it to give the flavors plenty of time to develop.

Can I omit any of the ingredients?

Yes, feel free to make edits to the recipe to match your own preferences! Add a chopped carrot, leave out the onion, etc!

Can I use other pasta shapes besides elbow macaroni?

Yes, you can make this Chick-fil-A Macaroni Salad with any pasta shape. Great options include ziti, mini bowties, or penne pasta. Of course, then it won’t be a “macaroni” salad anymore!

Pasta Salad Recipes You’ll Love

• Looking for a classic Macaroni Salad? This one is a staple at our house and one my mom always made when I was growing up.
• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• This refreshing Mexican Street Corn Pasta Salad combines the zesty flavors of the classic Mexican dish with rotini noodles and a creamy dressing. This tender pasta salad is perfect for a summer BBQ or pool party, so whip up a batch for your whole family to enjoy today!
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp, fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!
• This super easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.

Let me know how your family liked Chick-fil-A Macaroni Salad in the comments below, or leave me a recipe review! Thanks for stopping by!

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Chick-fil-A® Macaroni Salad

Chick-Fil-A® Macaroni Salad with elbow macaroni, hard-boiled eggs, chopped veggies, and that tangy Chick-Fil-A sauce is the pasta salad recipe you didn't know you needed for your menu all summer long!

Course Salad, Side Dish

Cuisine American

Keyword Chick-fil-A Macaroni Salad

Prep Time 20 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 324kcal

Author Lynne Feifer

Ingredients

• 8 ounces elbow macaroni
• ½ large green pepper, cored, seeded and diced
• 2 stalks celery, diced
• ⅓ cup diced red onion
• 2 large hard boiled eggs, chopped
• 1 cup Chick-fil-A® Sauce
• 2 tablespoons freshly chopped parsley
• 1 tablespoon apple cider vinegar
• 1 tablespoon bottled yellow mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Prepare the elbow macaroni according to manufacturer's directions. Drain and set aside to cool.
• Put the 8 ounces cooled macaroni, half green pepper, 2 stalks diced celery, red onion, 2 chopped hard boiled eggs, 1 cup Chick-fil-A® sauce, 2 tablespoons parsley, 1 tablespoon apple cider vinegar, 1 tablespoon yellow mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper into a large mixing bowl. Stir well until thoroughly combined.
• Cover the bowl tightly with tin foil or plastic wrap, and refrigerate for at least two hours before serving.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 68mg | Sodium: 649mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg

The post Chick-Fil-A® Macaroni Salad appeared first on 365 Days of Baking.

When it’s hot, the last thing I want to do is heat up the kitchen by using my oven. I’m a big fan of salad recipes in the summer, and this tasty Chicken Salad is perfect for a light dinner, lunch, or even picnics!

Why Chicken Salad without Mayo?

Mayonnaise has its place, but I’ve had too many traditional chicken salad sandwiches that were goopy and flavorless, mainly because they used too much mayo! I thought using Greek yogurt would be a great way to preserve the creamy dressing of a good chicken salad while adding more depth to the flavor!

Using Greek yogurt in your chicken salad, along with lean chicken, makes this a high protein meal. It will help you feel full and satisfied for longer without weighing you down!

Chicken Salad without Mayo Ingredients

• Start with cooked chicken. Leftover rotisserie chicken is perfect for this, or any leftover chicken you have. You’ll need about 4 cups.
• Plain Greek yogurt (we use this instead of mayonnaise for a tangy flavor!)
• Buttermilk (While you can make homemade buttermilk/sour milk, I highly encourage you to use real buttermilk to get the right consistency!)
• Whole grain mustard
• Lemon juice
• Sriracha or your favorite hot sauce, to taste
• Fresh celery, chopped
• Red onion
• Fresh parsley, coarsely chopped

Don’t forget to review the recipe card at the bottom of the post for a detailed ingredient list!

How to Make Classic Chicken Salad Without Mayonnaise

This homemade chicken salad recipe couldn’t be easier!

1. In a large bowl, mix together the yogurt, buttermilk, whole grain mustard, lemon juice and hot sauce.
2. Stir in the cooked chicken (shred or chop the chicken first if needed), celery, onion, and parsley.
3. Season with additional salt and black pepper if needed.
4. Serve on rolls or with salad greens and enjoy!

Recipe Variations

• If you don’t like crunchy veggies like celery or red onion, feel free to leave them out.
• Use yellow or Dijon mustard instead of whole grain mustard.
• Mix in any of the following: halved red grapes, chopped bell peppers, avocado, raisins or dried cranberries, sun-dried tomatoes, walnuts, or pecans.
• Serve chicken salad without mayo on hot dog buns, Hawaiian sweet rolls, sliced croissants, rolled up in tortillas or sandwich wraps, or on flatbread.
• Use it as a dip with sliced veggies, pita chips, or tortilla chips.
• If you’re trying to eat low carb, one great option is to serve it on lettuce leaves. Also, try it in an avocado shell, or in a hollowed-out pepper or tomato!

FAQs

How do I store leftovers of Chicken Salad Without Mayo?

This mayo-free chicken salad will last for up to 3 days, stored in the refrigerator in an airtight container or covered tightly with plastic wrap.

Can I freeze it?

Yes, this no-mayo chicken salad freezes well! Place it in a freezer bag and lay it flat. Store in the freezer for up to 3 months. Thaw completely in the fridge overnight before serving.

Can I make it ahead of time?

Yes, you can! Store it in the fridge in an airtight container until you’re ready to serve it. It’s best within the first 24 hours, though.

Can I alter the recipe to feed more or fewer people?

Of course! This recipe is easily halved to feed a few or doubled to feed a crowd! We recently made a big batch of this creamy salad and brought it with a box of croissants to a park for a picnic lunch for my church ladies!

Can I use fat-free Greek yogurt?

For best results, I recommend using full-fat or 2% fat Greek Yogurt. Fat-free will work, but won’t be as creamy.

What goes well with Chicken Salad Sandwiches?

Serve this with some fresh fruit or veggies on the side, or with some of your favorite chips! Finish off with a Chocolate Chip Cookie for a nice treat!

More Light and Flavorful Salad Recipes

• Chopped ham, mayo, mustard, pickle relish, and a touch of Sriracha will make this Easy Ham Salad sandwich a new back-to-school favorite.
• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• This Basic Macaroni Salad is made with elbow macaroni, green pepper, onion, celery, mayonnaise, yellow mustard, and white vinegar. This dish has lots of flavor that is sure to be a hit and staple at every summer BBQ!
• This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, a creamy Dijon dressing, bacon, green onions, and cheese make this a potato salad you will want to bring to all the potlucks and summer picnics!
• Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.

Pin or print this Chicken Salad without Mayo recipe so you can have it next time you need a quick and delicious lunch recipe!

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Chicken Salad without Mayo

Chicken Salad without Mayo is a lunch that's quick and easy! Made with Greek yogurt, buttermilk, mustard, celery and onions, this creamy chicken salad sandwich will quickly become a summer staple!

Course Salad

Cuisine American

Keyword Chicken Salad, Chicken Salad Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 People

Calories 173kcal

Author Lynne Feifer

Ingredients

Chicken Salad

• ⅓ cup, plus 1 tablespoon Greek yogurt
• ⅓ cup, plus 1 tablespoon buttermilk
• 1 tablespoon whole grain mustard
• 1 tablespoon fresh squeezed lemon juice
• 1 teaspoon Sriracha hot sauce adjust according to your taste, if desired
• 4 cups shredded cooked chicken
• 3 large celery stalks finely chopped
• ⅓ of a large red onion finely chopped
• ¼ cup packed fresh flat-leaf parsley leaves coarsely chopped

Instructions

• In a medium bowl, mix together yogurt, buttermilk, whole grain mustard, lemon juice and hot-pepper sauce.
• Stir in chicken, celery, onion, and parsley.
• Season with additional salt and pepper if needed.
• Serve on rolls or with salad greens.

Notes

Chicken salad will last for up to 3 days stored in the refrigerator in an airtight container.

Nutrition

Calories: 173kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 139mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg

The post Chicken Salad Without Mayo appeared first on 365 Days of Baking.

It is grilling season! With grilling season comes hot weather and plenty of picnics! And I love me a good picnic, except for the bugs, of course.

I’m excited to spend a relaxed summer with some burgers on the grill and plenty of this Loaded Red Bliss Potato Salad. It is super easy to put together and is great to eat with family and friends. I have a feeling they will be asking you to make this easy recipe over and over again because mine already has!

Ingredients for Loaded Potato Salad

Here’s what you need to make this classic potato salad recipe:

• Small red potatoes
• Mayonnaise
• Honey Dijon mustard
• Kosher salt and black pepper
• Bacon, cooked and chopped
• Green onions, chopped
• Shredded Cheddar Jack cheese

Check out the recipe card below for the exact amounts you’ll need of each ingredient.

How to make Loaded Red Potato Salad

This red potato salad recipe is easy to make, but you need to plan for some extra time in the fridge so the flavors can really meld together. 

1. First, fill a large pot with water. Place it on the stove and bring it to a boil over medium heat.
2. Next, wash and gently scrub the potatoes with cold water, removing any dirt. Cut them into about small pieces, about 1/2-3/4 inch cubes. (There is no need to remove the potato skins!)
3. Now place the cubed potatoes into the boiling water and cook for 10 – 12 minutes or until fork tender. Drain and let the tender potatoes cool for about 15 minutes.
4. Meanwhile, make the dressing. Mix together the mayonnaise, Honey Dijon mustard, salt, pepper, bacon, and green onions in a small bowl.
5. Place the warm potatoes into a large bowl and add the dressing and cheese. Gently mix together until well-coated.
6. Cover with plastic wrap or similar and place the bowl into the refrigerator. Refrigerate for at least two hours before serving.

Recipe Variations

• Don’t want a potato salad recipe with all the fixin’s? Make this easy Country Style Potato Salad for you next gathering!
• Add some fresh dill, pickle juice, or even chopped dill pickles to your salad.
• If you like eggs in your potato salad, add a few hard-boiled eggs to the mix.
• I prefer tender red potatoes for this recipe, but you can make potato salad with Yukon gold potatoes or even russet potatoes! They cook at different rates so make sure to adjust the cook time as needed.
• Use a sharp cheddar cheese in place of the Cheddar Jack, or any other mild cheese.
• You can also try one of these potato salad recipes.

FAQs

How do I store leftover Potato Salad?

Store leftovers in an airtight container in the fridge. It will stay fresh for up to 5 days!

Can I make Loaded Red Bliss Potato Salad ahead of time?

You can make this traditional potato salad 1-2 days in advance if stored properly. I like to make it at night to serve the next day. If you want to keep your bacon crispy, cook and add the chopped bacon just before serving!

Can I freeze Potato Salad?

Mayonnaise doesn’t freeze well, and the texture of this creamy potato salad will change when defrosted. So, I don’t recommend freezing this salad.

What should I serve with Red Bliss Potato Salad?

Fried chicken or Hamburgers and hot dogs always pair well with potato salad.

Sandwiches are another great choice for a main, like these Ham and Cheese Party Sandwiches. 

I also enjoy this easy potato salad recipe with my Pulled Pork or BBQ Shredded Chicken Sandwiches. 

More Potluck Recipes

Be sure to add these other great recipes to your potluck or picnic menu as well!

I ate a lot of my grandmother’s Easy Three Bean Salad growing up and absolutely loved it. Packed with different varieties of beans, including green beans, wax beans, and kidney beans marinated in a simple homemade dressing, this salad is a powerhouse of plant-based protein, fiber, and essential nutrients.

Whenever I make this Pepperoni Bread, everyone loves and devours it. It is made with easy homemade pizza dough, pepperoni, and provolone cheese for one heck of an easy and delicious appetizer.

Basic Macaroni Salad is made with elbow macaroni, green pepper, onion, celery, mayonnaise, yellow mustard, and white vinegar. This dish has lots of flavor that is sure to be a hit and staple at every summer BBQ!

Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this Italian Pasta Salad is my go-to for warm days. Make this quick and delicious dish that will become a staple for easy summer meals!

Make these Homemade Baked Beans for family dinners, Fourth of July barbecues, and potlucks this summer!

 What are you bringing to the next neighborhood picnic? Let me know in the comments below!

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Loaded Red Bliss Potato Salad

This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, Dijon mustard, bacon, green onions, and cheese make this a potato salad perfect for summer cookouts!

Course Side Dish

Cuisine American

Keyword Red Potato Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Cooling and Refrigeration 2 hours hours 15 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 4 servings

Calories 679kcal

Author Lynne Feifer

Ingredients

• 2 lbs. red potatoes
• 1 cup mayonnaise
• 2 tablespoons Honey Dijon mustard
• ¼ teaspoon kosher salt plus more to taste if desired
• ¼ black pepper
• 6 slices cooked bacon chopped
• 3 green onions chopped
• ½ cup shredded Cheddar Jack cheese

Instructions

• Fill a medium pot with water and placing it on the stove, set it to medium high to bring to a boil.
• Wash and gently scrub the potatoes with cool water, removing any dirt. Cut into cubes about 1/2-3/4 inches.
• Place potatoes into pot and cook for 10 – 12 minutes or until fork tender.
• To make the dressing, in a small bowl, mix together the mayonnaise, honey dijon mustard, salt, pepper, bacon and green onions.
• Drain the potatoes and allow to cool for about 15 minutes.
• Place into a medium bowl and add the dressing and cheese. Gently mix together until well coated.
• Cover and place bowl into refrigerator for at least two hours before serving.

Nutrition

Calories: 679kcal | Carbohydrates: 41g | Protein: 13g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 882mg | Potassium: 1150mg | Fiber: 4g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 2mg

This post was originally published May 18, 2017. It has been updated in format and with pictures on May 5, 2025.

The post Red Potato Salad appeared first on 365 Days of Baking.

If you need an easy recipe to make and bring to potlucks or family gatherings, then look no further! This salad, also known by different names like Pistachio Delight, takes only a few minutes to throw together. Let it chill in the fridge to develop the flavors, and you’ve got a side dish or dessert that anyone will enjoy!

Why is it Called Watergate Salad?

If the name “Watergate” makes you recall a certain presidential scandal, you might be wondering why in the world this ambrosia-like salad has the same name. Well, both the scandal and this salad have ties to the famous Watergate hotel.

This salad was created by Kraft under the name Pistachio Pineapple Delight, but its similarity to Watergate cake caused people to start requesting it by this name. This dish actually gained popularity during the Watergate scandal! Read more about it here.

My family always calls this classic recipe “Green Fluff”. Of course, we also eat “Orange Fluff” and “Pink Fluff”, so we’re not exactly creative with our name choices. But it does describe this green, fluffy dish!

Watergate Salad Main Ingredients

Gather the following items together to make this fluffy, sweet salad:

• Pistachio instant pudding mix
• Canned pineapple chunks (don’t drain the juice- you’ll need it!)
• Maraschino cherries, drained
• Mini marshmallows
• Chopped walnuts
• Cool Whip whipped topping (thawed) or my recipe for Stabilized Whipped Cream
• Chopped pistachios

Check the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make Watergate Pistachio Salad

This sweet side dish is so easy to make, requiring just a few easy steps:

1. In a large bowl, mix together the pudding mix and pineapple chunks, including the juice!
2. Stir in the cherries and chopped walnuts, then gently fold in the miniature marshmallows and Cool Whip.
3. Cover the bowl with plastic wrap and place the Watergate salad in the fridge for 2 hours. This allows the flavors to combine and deepen for the best results.
4. Before serving, top with additional cherries and pistachios as desired.

FAQs

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving as the ingredients may begin to separate.

Can I make Watergate Salad ahead of time?

Yes! Feel free to make the night before you need it. It’s best enjoyed within the first day or 2 that it’s made, so you shouldn’t make it days in advance. Making it the night before would be ideal. 

Can I use a different flavor of pudding mix for this recipe for Watergate Salad?

Sure, although the flavor will be slightly different. If you can’t find pistachio pudding, you can use vanilla instead. Just be sure to add plenty of chopped pistachios on top. If you still want the green color, you will have to add in a few drops of green food dye when mixing together the pudding mix with the pineapple and juices, as it was the pistachio pudding mix that gave it its green color. 

Can I use crushed pineapple instead of pineapple chunks?

Absolutely, just be sure it’s around the same amount (20 ounces), and be sure to add the juices from the can, just like with the pineapple chunks. 

What can I use instead of chopped walnuts?

If you don’t like crunches in your fluff salads, feel free to omit them. If you simply don’t like walnuts, chopped pistachios would be the best substitute.

More Ways to Use Pudding Mix

Who knew a little box of pudding mix could be so versatile? Here are some fun treats you can make with pudding mix:

• Walking Strawberry Pretzel Salad
• The Best Lemon Squares
• Lemon Meringue Rice Krispie Treats
• Any of my famous Dream Bars!
• Ambrosia Salad

Which one is first on your list to make?

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Watergate Salad

Watergate Salad is an easy side dish that's chock full of different flavors and textures with creamy pistachio pudding, tangy fruit, and crunchy nuts. It's a dish to wow the senses and the taste buds!

Course Salad

Cuisine American

Keyword Watergate Salad

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 servings

Calories 146kcal

Author Lynne Feifer

Ingredients

• 3.4 ounces instant Pistachio pudding mix
• 20 ounces canned pineapple chunks (and juice)
• ¼ cup Maraschino cherries, drained
• 2 ½ cups mini marshmallows
• ½ cup chopped walnuts
• 4 ounces Cool Whip, thawed * See Note

Toppings

• Maraschino cherries
• Chopped pistachios

Instructions

• Mix together the pudding mix & pineapple chunks, with the juice. 
• Stir in the cherries, walnuts, marshmallows, and Cool Whip. 
• Let the salad set for 2 hours in the fridge, covered. 
• Top with cherries and pistachio before serving! 

Notes

• Don’t like Cool Whip? Don’t let that stop you from making this, use my Stabilized Whipped Cream recipe instead!
• Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving. 
• This recipe makes 6 cups.
• Nutritional information has been calculated for ½ cup serving per person.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.3mg

The post Watergate Salad appeared first on 365 Days of Baking.

Ambrosia Fruit Salad is a classic Southern recipe. Sure, we call it a “salad”, but it’s really more of a light dessert. This classic recipe is named for the Greek “food of the gods”!

An ambrosia recipe might include different fruits, mini marshmallows, and various other toppings like coconut or crushed pecans. Some use sour cream or cottage cheese. Just about every Southern family has their favorite Ambrosia Salad recipe that is made “the right way”!

I’m happy to share my favorite recipe for ambrosia salad with you. The addition of Greek yogurt and Cool Whip makes this the perfect creamy fruit salad! I love the tangy bits of pineapple and mandarin oranges combined with the sweet maraschino cherries and fruit-flavored marshmallows. Of course, you can leave out anything that’s not to your taste, but I really think you’ll love this easy ambrosia salad recipe! It’s a family favorite!

Ingredients for Homemade Ambrosia Salad

Gather together the following items to make the best ambrosia salad you’ve ever eaten:

• Cool Whip (thaw before using) – or use my Stabilized Whipped Cream recipe
• Vanilla Greek yogurt
• Sweetened shredded coconut
• Canned mandarin oranges, drained
• Canned Pineapple chunks, drained (pineapple tidbits work well too!)
• Maraschino cherries, drained
• Fruit-flavored miniature marshmallows

You can find a detailed ingredient list and instructions in the recipe card at the bottom of the post!

How to Make Ambrosia Salad

This classic fruit salad couldn’t be easier to make! Here’s how:

1. In a large bowl, stir together the thawed Cool Whip, Greek vanilla yogurt, and coconut shreds.
2. Open and drain all the cans of fruit, then add them to the yogurt mixture. Stir well to combine.
3. Finally, fold in the marshmallows and stir to coat. Cover and let the ambrosia chill in the fridge for at least 2 hours. This lets all those fruity flavors spread and combine.
4. Before serving, top with more maraschino cherries (optional). Serve and enjoy!

FAQs

How do I store leftover Ambrosia Salad?

Store in the fridge in an airtight container for up to 3 days. However, for the best texture, enjoy this salad the same day or within 24 hours.

Can I make this side dish ahead of time?

Absolutely! Ambrosia salad is a perfect dish to make ahead of time. I recommend making it the night before you plan to serve it, as if you make it too far in advance the texture will begin to degrade.

Can I use fresh fruit in this recipe?

Part of the delight of this recipe comes from the texture. Canned fruit is generally softer and sweeter so I recommend sticking with that.

Can I make this recipe dairy-free?

Sure, swap out the Cool Whip and Greek yogurt for non-dairy versions of whipped topping, such as those made with coconut milk or other plant-based versions.

How can I know it’s done chilling and ready to serve?

As it chills, the ambrosia salad will thicken and come together. It should look fairly smooth on the top, with bumps throughout. You don’t need to refrigerate it for a long time–2 hours is plenty of time to ensure it’s done!

What can I add for some crunch?

Consider adding chopped walnuts, pecans, or other nuts to this salad to enjoy a satisfying crunch in each bite.

More Delicious Salads to Share

Tons of amazing salad recipes exist, but my favorites always have fruit! Try one of these next time you need a delicious and refreshing salad:

• This Winter Salad brings together crisp spinach with juicy apple slices, tangy feta cheese, crunchy pecans, and a light, sweet vinaigrette.
• Tossed with poppyseed dressing, this easy Strawberry Spinach Salad recipe can be served as a side dish or topped with chicken for a light meal.
• This Tropical Quinoa Salad is loaded with pineapple, mango, and Mandarin oranges, and it’s also a great source of protein from the quinoa cooked in coconut milk.

Do you like fruit on your salads?

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Ambrosia Salad

This classic fluffy Ambrosia Salad is easy to make and is the perfect side dish to bring to parties and potlucks. Loaded with marshmallows and sweet fruity flavors, you’ll love this nostalgic treat!

Course Salad, Side Dish

Cuisine American

Keyword Ambrosia Salad

Prep Time 5 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 16 servings

Calories 128kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip, thawed *You can substitute my Stabilized Whipped Cream Recipe
• 5.3 ounce vanilla Greek Yogurt
• ½ cup sweetened shredded coconut
• 15 ounce canned Mandarin oranges, drained
• 20 ounce canned pineapple chunks, drained
• 10 ounce jarred Maraschino cherries, drained
• 2 cups fruit-flavored mini marshmallows

Toppings

• additional Maraschino cherries, as desired

Instructions

•  Stir the cool whip, yogurt, and coconut shreds until thoroughly combined. 
• Then stir in all of the fruit. 
• Finally, gently fold in the marshmallows and let chill in the fridge for about 2 hours. 
• Top with more maraschino cherries, if you would like, before serving and enjoying! 

Notes

• Store in an airtight container in the refrigerator for up to 3 days.
  
• This recipe makes 8 cups and nutritional information has been calculated for ½ cup serving per person.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 117mg | Fiber: 2g | Sugar: 23g | Vitamin A: 238IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.3mg

The post Ambrosia Salad appeared first on 365 Days of Baking.

Salads aren’t just for summer! I love a fresh green salad any time of year. Making one with seasonal ingredients like apples and pecans makes this salad perfect for the cozy winter months. The apples add a pop of sweetness, while the pecans provide a nutty crunch. The vinaigrette ties everything together with a hint of sweetness. 

Why You’ll Love This Recipe 

• If you’ve ever admired those amazing, colorful salads your friend makes, then you’ll be happy to show off this salad recipe! It has all the elements that make a salad memorable- flavor, texture, and variety!
• This salad is winter in a bowl! Pomegranate and pumpkin seeds bring in the flavors of the season. The red pomegranate seeds combined with the salad greens makes a festive salad for the holiday season, too!
• Salad lovers will love the fresh combination of bright flavors in this delicious salad!
• It only takes about 10 minutes to make this epic winter salad.

Ingredients for Winter Salad

Gather together the following ingredients for your salad:

• Baby spinach
• Apples (I like to use a sliced Honeycrisp apple for this recipe)
• Feta cheese
• Chopped pecans
• Pomegranate seeds or arils
• Pumpkin seeds
• Mint

Vinaigrette Dressing Ingredients

• Avocado oil
• Red wine vinegar
• Honey
• Garlic powder
• Salt and pepper

See the complete ingredient list with amounts and instructions in the recipe card below.

Equipment Needed 

Making a great salad means using the right tools. Here’s what you need to make the perfect winter salad:

• Cutting board 
• Knife 
• Bowl 
• Spoon 
• Measuring spoons and cups

How to Make a Fresh Winter Salad

Making a salad isn’t a recipe as much as a set of simple directions. The key is not to drown your salad in dressing. Start with a little, and you can always add more to taste!

1. Arrange the salad ingredients in your serving dish or large bowl.
2. In a separate small bowl, add the ingredients for the vinaigrette. Mix them with a fork until combined.
3. Drizzle the vinaigrette salad dressing on top of the salad or toss to coat. Enjoy!

Recipe Substitutions and Additions

You can customize this winter salad any way you like! Here are some suggestions:

• For this salad you can use blue cheese, goat cheese, gouda, or shaved parmesan cheese.
• Instead of apples, you can use other fresh fruit like pears or blueberries.
• You can use olive oil in place of avocado oil.
• In place of the pomegranate arils, try using dried cranberries or goji berries.
• Quinoa or brown rice is a great addition to this salad.
• Add grilled chicken, salmon, or chickpeas to add protein when serving this as a dinner salad.
• Any vinaigrette would go great with this salad if you don’t want to make your own dressing.

How Do I Store Leftover Winter Salad?

You can keep the undressed salad in the fridge in an airtight container for up to 3 days. One of my favorite ways to meal prep salads is to put individual servings in a mason jar to keep them fresh.

Once you’ve added the dressing it really doesn’t last, so it’s best served fresh!

What goes well with this Winter Salad Recipe?

Try serving this with Crockpot Pot Roast on a cold winter evening. It pairs nicely with chicken, like this Barbecue Chicken or this Air Fryer Whole Chicken.

Or serve this salad with a warm, comforting pasta dish, like Ravioli Lasagna, Sausage Alfredo Rigatoni, or Baked Macaroni and Cheese!

Don’t forget the Homemade Bread!

My Favorite Salad Recipes

If you’re a salad fan like me, you’ll want to try one of these tasty salad recipes next time you make salad:

• Strawberry Spinach Salad brings fresh ingredients and a pop of color to your table! Tossed with poppyseed dressing, this easy summer salad recipe can be served as a side dish or topped with chicken for a light meal. 
• This Couscous Chicken Salad is made with pearl couscous, grilled or cooked chicken, bell pepper, mushrooms, cherry tomatoes, spinach, arugula, and feta cheese, tossed with a paprika vinaigrette! It’s an easy and delicious salad to eat warm for dinner, and again the next day cold for lunch.
• This is the perfect classic Chicken Caesar Salad recipe! Crisp romaine leaves are tossed with tangy Caesar dressing, fresh Parmesan, and crunchy croutons for a delicious, refreshing meal idea with slices of boneless skinless chicken breast added.

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Winter Salad

This Winter Salad brings together spinach with apple slices, feta cheese, crunchy pecans, and a light, sweet vinaigrette. The flavors balance each other, with a combination of sweet, salty, and fresh.

Course Salad

Cuisine American

Keyword Winter Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 246kcal

Author Lynne Feifer

Ingredients

• 5 ounces baby spinach
• 1 Honeycrisp apple, sliced
• ½ cup feta cheese
• ½ cup pecans, chopped
• 4 ounces sugar pomegranate seeds
• ¼ cup pumpkin seeds
• 4 sprigs mint julienne-cut

Vinaigrette Ingredients

• ¼ cup avocado oil
• ⅛ cup red wine vinegar
• 2 tablespoons honey
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Arrange the salad ingredients onto your serving dish.  
• To a separate small bowl, add the vinaigrette ingredients. Mix with a fork until combined.  
• Drizzle the vinaigrette on top of the salad or toss to coat. Enjoy!

Notes

You can keep the undressed salad in the fridge in an air-tight container for up to 3 days.  

Nutrition

Serving: 1serving | Calories: 246kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 260mg | Potassium: 286mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2318IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg

The post Winter Salad appeared first on 365 Days of Baking.

I made this “salad” a couple of months ago and the family loved it. I threw it together one night after we’d eaten some Caprese paninis a few nights before. It had bread, tomatoes, mozzarella, and basil, and I tossed it in some olive oil and balsamic vinegar.

It was SO good! We ate it so fast that I didn’t take pictures or even write the recipe down. Or if I did, I have no idea where it disappeared to.

So, last night I did my best to recreate it. It was delicious and aside from the prep work of cutting those little tomatoes in half, it was pretty easy to put together!

A Taste of Italy

I thought I was being clever, coming up with this recipe on my own. Then I watched an old episode of Chopped and one of the contestants was making a bread salad with tomatoes and referred to it as Panzanella, and I realized I had just made my own version of a classic Italian dish!

Panzanella Toscana salad is a Tuscan dish. The name comes from a combination of “pane”, which is Italian for “bread”, and “zanella”, a name for the deep dish the salad is served in.

Traditional Panzanella is made from stale bread, onions, and ripe tomatoes, dressed in olive oil and vinegar. Sometimes cucumbers and basil are added, and of course, modern chefs like to add other ingredients to put their own spin on the recipe.

Ingredients for Chicken Panzanella

Here’s what you need to make this summer salad:

• Italian Bread, preferably stale and cut into 1-inch cubes
• Seasoned, cooked chicken
• Red and yellow cherry tomatoes
• Fresh mozzarella balls, cut into bite-size pieces
• Olive oil
• Fresh basil leaves, chopped
• Red onion, minced
• Capers

Balsamic Dressing

• Balsamic vinegar
• Olive Oil
• Salt
• Black pepper
• Garlic, minced

The exact amount of each ingredient is included in the recipe card below!

Recipe Notes

• I used one 8-ounce loaf of crusty bread and cut it up into 1-inch cubes.
• You can use leftover grilled chicken breasts and cut them into pieces, chicken thighs, or even rotisserie chicken to make it easy! I seasoned my chicken before I cooked it with a tablespoon of McCormick’s Montreal Chicken Seasoning, but you could use anything you prefer to season your chicken.

How to make Panzanella Salad

This chicken tomato salad is so quick and easy to make! Here’s how:

1. Preheat the oven to 350 degrees F. Cut your bread into cubes with a sharp knife. I prefer to use slightly stale bread rather than fresh bread for this recipe.
2. In a large bowl, toss bread cubes with 1/4 cup olive oil. Combine well and then toss with another 1/4 cup olive oil.
3. Spread the bread cubes onto a rimmed sheet pan in a single layer.
4. Bake for 10 minutes or until the bread is lightly golden brown.
5. Slice your tomatoes in half. Then, in a large bowl, combine chicken, red and yellow cherry tomatoes, basil, red onion, mozzarella, and capers. Mix in the toasted bread.
6. Pour the balsamic vinegar into the remaining 1/4 cup of olive oil. Add the salt, pepper, and minced garlic, and mix really well.
7. Pour over the salad and toss well.

I do believe this is one of my favorite meals I’ve made so far. What’s not to love? Fresh tomatoes, mozzarella, bread, basil, the dressing, the chicken–I want more! And it’s super easy to make, too!

This will definitely be a regular on our summertime menu.

How to Store Leftover Salad

Store leftovers covered with aluminum foil or in an airtight container in the fridge. Eat within 24 hours, as the bread will become soggy.

What else can I add to Panzanella?

If you’re feeling adventurous, you can try adding one or more of the following ingredients to your salad:

• Lettuce
• Olives
• Anchovies
• Chopped celery or carrots
• Tuna (instead of chicken)
• Hard-boiled eggs
• Chopped bell peppers or snap peas
• Lemon juice
• Red wine vinegar
• Parmesan cheese
• Salami
• Prosciutto

More Chicken Recipes

There’s such a variety of ways to have chicken in a meal. Here are a few more that are a huge hit with the 365 family!

• Chicken-n-Dumplins
• Chicken Picatta
• Crockpot bbq Root Beer Shredded Chicken Sandwiches

Salad Recipes You’ll Love

These quick and easy salad recipes are perfect for a light summer meal or a nice side dish:

• Italian Pasta Salad
• Strawberry Spinach Salad
• Couscous Chicken Salad
• Chicken Caesar Salad
• Ranch BLT Pasta Salad
• Greek Tortellini Pasta Salad

Which salad will you make next time?

Way back in the day, I used to rate everything I made on a scale of 1 -4 and this Chicken Panzanella earned 4 rolling pins!
WhoopdeeDO!!!
I think your family will love it just as much as mine does.

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Chicken Panzanella

Chicken Panzanella – a salad of toasted bread cubes, fresh tomatoes, red onion, basil, and fresh mozzarella with olive oil and balsamic vinegar. It's a great dinner with lots of flavor and minimal prep.

Course Dinners

Cuisine Italian

Keyword Chicken Panzanella

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Lynne Feifer

Ingredients

• 6 cups Italian bread cut up into 1-inch pieces
• ¾ cup olive oil divided
• 3 cups cooked shredded chicken
• 24 ounces red and yellow cherry tomatoes sliced in half
• 8 ounces fresh mozzarella balls sliced in half depending on size
• ½ cup chopped fresh basil leaves
• ½ cup sliced red onion
• 2 tablespoon capers
• ¼ cup balsamic vinegar
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, toss bread cubes with 1/4 cup olive oil. combine well and then toss with another 1/4 cup olive oil. Spread bread cubes onto a rimmed baking sheet.
• Bake for 10 minutes, until bread is lightly golden and/or crisp.
• In a large bowl, combine chicken, tomatoes, mozzarella, basil, red onion, and capers. Mix in the cubes of toasted bread.
• Pour the balsamic vinegar into the remaining 1/4 cup of olive oil and add the salt, pepper and garlic. Mix until fully incorporated. Pour into the bowl and toss to completely coat.

Notes

I used one 8 ounce loaf of bread and cut it up into one inch cubes.
I seasoned the chicken before I cooked it with 1 tablespoon of McCormick’s Montreal Chicken Seasoning.

This post was originally published August 14, 2014. It has been updated in format and with pictures on August 14, 2024.

The post Chicken Panzanella appeared first on 365 Days of Baking.